Muesli & Chia Pudding

Continuing on from last weeks theme, I have another breakfast recipe for you today. Make this at the start of the week and you won’t have to worry about breakfast for the working week. Packed full of flavour and goodness, it is dairy-free, wheat-free and egg-free. And, this is the breakfast that finally got my hubby eating before work! Win, win, win!

What you need:

1/2 cup oats
1/4 cup quinoa flakes
1/2 cup rice puffs (I found some with no added sugar or salt and GMO free at Woolworths)
1/2 cup macadamias
1/4 cup hazelnuts
1/4 cup shredded coconut
1.5 tablespoons mixed seeds (pepitas, sunflower etc)
3 tablespoons slivered almonds
1 tablespoon maple syrup
3 tablespoons honey
2 tablespoons coconut oil
mixed dried fruit
1 tablespoon chia seeds
1/2 cup coconut cream
1/4 teaspoon vanilla bean paste

What you need to do:

Pre-heat oven to 150°C. Mix honey, maple syrup and coconut oil on a baking tray and heat in oven.

Roughly chop your macadamias and hazelnuts.

Mix together: oats, quinoa, nuts, shredded coconut and seeds together. When the honey mixture is slightly heated, add muesli mix to tray and coat it in the honey.

Bake for about 30 minutes. You will need to keep an eye on this, you don’t want it to burn. Make sure every 5-10 minutes you stir and recoat the muesli mixture with honey. We don’t have our muesli super crunchy, but you could leave it in longer if you prefer it crunchy.

Remove tray from oven and let cool completely. Continue to give it a stir every so often so the honey doesn’t settle and stick to the tray. Chop up dried fruit of your choice (we usually have dried apple, apricot, sultanas, goji berries and cacao nibs) and add to cool muesli. Once completely cool, store in an airtight container.

To make the chia pudding combine chia seeds, vanilla paste and coconut milk. Let sit for a few hours, or overnight.

Serve muesli with a dollop of pudding on top!

Enjoy